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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Linda's Potato Soup Recipe

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This recipe for Linda's Potato Soup is from Pots & Pans Cooking Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 onion, finely chopped
6 carrots, finely chopped
3 celery stalks, chopped
8 potatoes, peeled and cut into 1-inch chunks
8 Tbsp butter
5 chicken bouillon cubes
1 Tbsp salt
3/4 tsp freshly ground black pepper
2 cups heavy (whipping) cream
1 Tbsp chopped fresh parsley
Directions:
Directions:
Combine the onion, carrots, celery, potatoes, butter, bouillon cubes, salt, and pepper in a large stockpot and add water to cover by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the vegetables are tender, about 50 minutes. The potatoes will fall apart and thicken the soup.
Add the cream and parsley and cook for 10 more minutes, or until creamy and thick. Season with salt and pepper to taste and serve.

 

 

 

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